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Baked lemon garlic chicken with roasted potatoes and zucchini.

Lemon Garlic Chicken Tray Bake

Bone-in chicken thighs roast on a single sheet pan alongside baby potatoes and zucchini in a bright garlic and honey pan sauce.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 lb baby potatoes 450 g
  • 1 medium red onion
  • 1 medium zucchini about 8 oz / 225 g
  • 1 whole lemon for roasting
  • 4 bone-in skin-on chicken thighs, about 1.5 lbs / 680 g
  • 4 tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 cup chicken broth 120 ml
  • 1/4 cup fresh lemon juice 60 ml
  • 2 teaspoons lemon zest
  • 6 cloves garlic minced
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the baby potatoes in half. Chop the red onion and zucchini into 1-inch (2.5 cm) pieces. Slice the whole lemon into thick rounds.
  • Place the potatoes, onion, zucchini, and lemon slices on a large rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to coat and spread into an even layer.
  • Pat the chicken thighs dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Nestle the chicken thighs skin-side up among the vegetables on the baking sheet. Roast in the preheated oven for 20 minutes.
  • While the chicken roasts, whisk together the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons olive oil, honey, and minced garlic in a small bowl.
  • Remove the baking sheet from the oven. Pour the broth mixture evenly over the vegetables and around the chicken, avoiding pouring it directly on the chicken skin.
  • Return the pan to the oven and roast for another 20 to 25 minutes. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C) and the potatoes are fork-tender.
  • Garnish with chopped fresh parsley before serving.

Notes

Poultry must reach an internal temperature of 165°F (74°C) for food safety.
Do not crowd the baking sheet. If your pan is small, use two separate pans to ensure the vegetables roast rather than steam.
Wait to pour the liquid mixture over the tray until the chicken skin has had a chance to render and brown during the first 20 minutes.
Keyword chicken and potatoes, lemon garlic chicken tray bake, roasted chicken thighs, Sheet Pan Dinner, weeknight meal